Servings: 2 people
Remove the backbone from the Cornish hen using kitchen sears or a sharp knife. With hen remaining skin side up press down firmly with palms of the hands to break the breast bone
Mix brine ingredients together and rub generously all over the hen. Place the hen on a plate lightly covered with plastic wrap and refrigerate overnight.
Mix the marinade ingredients in a blender or food processor. Feel free to make ahead. Add the brined hen to a large ziplock bag and add the marinade. Let sit overnight.
Remove hen from the refrigerator and take out of the ziplock bag. You can rinse off the marinade or leave as is (I don’t rinse). Start smoker and preheat to 250 degrees while the hen rests and reaches room temperature. Smoke the Cornish hen about 1 1/2 hours. Remove and set aside.
Preheat fryer with oil to 350 degrees. Fry the Cornish hen for 2 minutes.
- Keep your dry brine ingredients simple. Between the brine, marinades, and smoking there will be more than enough flavor
- This is essentially herb chicken so feel free to make changes to fresh herbs used in the marinade. Parsley, thyme, rosemary are all good adds in some combination.
- Spatchcock aka butterfly your hen for faster and more even cooking. Use a good set of kitchen sheers to cut the back away
- If using frozen hens, make sure they thaw fully before cooking
- Let hen rest for 5 minutes after final step. If you slice into immediately juice will leak everywhere
Calories: 1007kcal | Carbohydrates: 23g | Protein: 61g | Fat: 75g | Saturated Fat: 17g | Cholesterol: 344mg | Sodium: 5456mg | Potassium: 1148mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2536IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 5mg
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